Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice.
Junwei ZhangYu ZhongDanfeng WangYun DengYun-Cheng LiCong LiuJi-Li-Te WangPublished in: Journal of the science of food and agriculture (2024)
Mixed fermented MJ provides more beneficial phytochemicals, better flavor, and stronger antioxidant properties than mono-fermentation. © 2024 Society of Chemical Industry.